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FCIA Elevate Chocolate Event - Winter 2018 Agenda
Fine Chocolate: A Global Industry in a Time of Change

(Schedule subject to change)

EventMobi - FCIA's New Event App


FCIA is going green at Elevate Chocolate - Winter 2018 with EventMobi, our new app to make your event experience fun, fruitful and full of value. 

Look what EventMobi offers . . .

  • No more printed agenda; updates made in real time.
  • All attendees listed.
  • Easy message system helps you connect with your colleagues at the event. 
  • Unlimited space to spotlight presenters, workshops and exhibitors. 
  • And, a gamification component to add fun.  One lucky attendee will win a free event registration for FCIA's Summer 2018 or Winter 2019 event. 
When you register, look for the link in the confirming email to download EventMobi. Remember, save time and data usage by downloading BEFORE you get to the event site.  

Networking Huddles

9:00 - 9:50 AM

Chocolate Maker Huddle - Led by Greg D'Alesandre, Dandelion Chocolate (Soma, 3rd Floor)

Chocolatier Huddle - Led by Richard Tango-Lowy, Dancing Lion Chocolate (Mission, 3rd Floor)

International Member Huddle - Led by Bill Guyton, Senior Advisor, FCIA (Marina, 3rd Floor)

Learn more about the Huddles . . .

Workshops

Session 1 (10:00 - 10:50 AM)

Sponsored by 


  • Results - Two Important FCIA Research Projects:  (Union Square, 3rd Floor)
    1) FCIA's National Research into Consumer Perception of Fine ChocolateKaren Bryant, Executive 
        Director, FCIA; Carla
     Martin, Ph.D., Founder and Executive Director, FCCI, and Lecturer, Harvard University
    2) FCIA's Business Survey of the Fine Chocolate Industry Manuela Hoehn-Weiss, Ph.D.,  Assistant Professor,
        Strategy and Entrepreneurship, Oregon State University.
  • Filling Your Innovation Pipeline - (Nob Hill, 4th Floor)
    Marie Loewen, R&D Scientist- Applications Development, Blommer Chocolate
  • Raising the Chocolate Bar: How to Create Quality Chocolate in Small Batches - (Telegraph Hill, 4th Floor)
    Lauren Adler, Owner & Chief Chocophile, Chocolopolis; Terry Wakefield, Principal, Catalyst4Change; and, Bryan Graham, Founder, Fruition Chocolate
Workshop descriptions . . .

Session 2 (11:00 - 11:50 AM)

Sponsored by
 

  • Sustainable Success: The Power of Data - (Union Square, 3rd Floor)
    Norbert Niederhauser, Co-Founder and CEO, Cropster,  Introduction by John Kehoe, Guittard Chocolate Company and contribution by Brad Kintzer, TCHO.
  • Broker Confessions: A Transparent Look at the Business of Completing the Supply Chain - (Nob Hill, 4th Floor)
    Jessica Ferraro, Founder and Craft Chocolate Specialist, Bar Cacao.
  • How to Come into Compliance: Practical FSMA for Chocolate Makers - (Telegraph Hill, 4th Floor)
    Rebecca Taylor-Roseman, Quality, Safety and Risk Manager, Dandelion Chocolate.  
Workshop descriptions . . .

Session 3 (12:00 - 12:50 PM)

Sponsored by 



  • Specialty Chocolate Shops - Raising Consumer Awareness About Your Products - (Union Square, 3rd Floor)
    Moderator Karen Bryant; Panelists: Lauren Adler, Owner & Chief Chocophile, Chocolopolis; Matt Caputo, CEO, Caputo's Market and Deli; Yelena Caputo, Vice President, A Priori Specialty Foods;  Jack Epstein, Owner, Covered Chocolate; Amy Rosenfield, Owner, Mon Aimee Chocolat; and, Maya Schoop-Rutten, Owner & Chocolatier, Chocolate Maya.  
  • Chocolate Mould Selection 101 - (Nob Hill, 4th Floor)
    Brian Donaghy, Corporate Chocolatier, Tomric Systems, Inc.
  • DIY Start-Up/Small Business Strategy Outside the Chocolate Bowl - (Telegraph Hill, 4th Floor)
    Amy Jo Pedone, Owner & Master Chocolatier, Valenza Chocolatier

Lunch

12:50 - 2:00 PM  - Foyer, Grand Ballroom 3rd Floor

Sponsored by

If you RSVP’d and paid for lunch, you should have received a green wristband, which is your “ticket” to lunch.  Please join us in the Grand Ballroom Foyer.  You may enjoy your lunch at one of the tables in the Foyer or take it with you into one of the three Lunch & Learn sessions.

Lunch & Learn

1:00 - 1:50 PM  
You may take your lunch into these workshops.

Sponsored by 

         Celebrating 15 years of teaching the art, science and business of fine chocolate.

  • Survey of Fine/Craft Chocolate Makers: Research Needs & Research Teams - (Union Square, 3rd Floor)
    Carla Martin, Ph.D., Founder and Executive Director, FCCI, and Lecturer, Harvard University; Ryan E. Galt, Associate Professor, UC Davis; and Madeline Weeks, PhD Student, UC Davis 
  • Essentials of Tempering - Or What to Do Until the Automatic Temperer Arrives - (Mission, 3rd Floor)
    Kerry Beal, Owner, EZ Temper, The Chocolate Doctor
  • Green Investments: Cacao-Based Agro-Forestry as an Economic Incentive for Conserving and Restoring Tropical Rainforests - (Marina, 3rd Floor)
    Jacob Marlin, Executive Director, Belize Foundation for Research and Environmental Education (BFREEBZ)
Workshop descriptions . . .

Special Guest Panel - Alice Medrich

2:00 - 2:50 PM - Union Square, 3rd Floor

Sponsored by

Alice Medrich, James Beard Award Winner, Author, Pastry Chef and Educator, will lead a panel discussing 
The Future of Chocolate in the Pastry Kitchen.  Learn more about Alice Medrich . . .

Joining Alice for this discussion will be Lisa Vega, Executive Pastry Chef, Dandelion Chocolate and Stephen Durfee, Professor of Baking and Pastry, The Culinary Institute of America. 

President's Welcome

3:30 - 3:45 PM - Grand Ballroom, 3rd Floor

FCIA President Clark Guittard of Guittard Chocolate Company opens the formal part of the event and welcomes everyone to Elevate Chocolate – Winter 2018. He’ll provide highlights of FCIA’s accomplishments on behalf of the fine chocolate community and a look into 2018.

HCP Presentation

3:45 - 4:15 PM - Grand Ballroom, 3rd Floor

Heirloom Cacao Preservation HCP President Dan Pearson, Maranon Chocolate, will provide an update on the success of the HCP effort and Ed Seguine, Seguine Cacao, Cocoa and Chocolate Advisors/Guittard Chocolate Company, will announce the newest HCP designees and conduct a tasting.

Keynote Presenter - Howard-Yana Shapiro, PhD

4:15 - 5:00 PM - Grand Ballroom, 3rd Floor

Howard-Yana Shapiro, PhD, Chief Agricultural Officer, Mars, Inc., Senior Fellow, UC, Davis, Science Advisor, MIT Media Lab will present an exploration into Environmental Impact on the Chocolate Industry - Changes We Should All Prepare For, whether big chocolate or small batch bean-to-bar.  Learn more about Dr. Shapiro . . .

Gallery Showcase

1:00 - 3:00 PM Gallery Showcase Preview - Grand Ballroom, 3rd Floor
5:00 - 7:30 PM Gallery Showcase & Chocolate Sampling Table - Grand Ballroom, 3rd Floor

The Gallery Showcase is a great way to check out new products and get advice relevant to your business. Please visit our exhibitors.  We've expanded the hours of the Gallery Showcase so you'll have more time to visit and network.

Appetizers sponsored by 

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For membership inquiries: Jennifer Wicks / 1.406.370.8606 / Email Jennifer

For San Francisco Event inquiries: Brianna Goldberg / 1.818.400.5154 / Email Brianna

Executive Director: Karen Bryant / 1.206.577.9983 / Email Karen

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